Salmon Cubes with Tofu & Shimeiji Mushrooms 三文鱼炒鸿喜菇与豆腐
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 1-2
  • 150g salmon, cut into cubes
  • 1 tbsp cooking oil + extra for pan frying tofu
  • 1 tsp chopped garlic
  • 60g shimeiji mushrooms
  • 3 stalks spring onions, cut into sections
  • 30g tofu, cut into cubes
Marinade for Salmon:
  • Dash of sea salt
  • Dash of freshly grind black pepper
  • ¾ tbsp oyster sauce
  • ¾ tbsp light soya sauce
  • ¾ tbsp cooking wine
  • ¾ tbsp mirin
  • dash of pepper
  • 100ml water
  • 1 tsp corn flour + 1 tbsp water, for thickening
  1. Marinade the salmon with sea salt and fresh black pepper.
  2. Heat up the cooking oil for pan frying the tofu cubes until golden brown. Dish and drain.
  3. With 1 tbsp of cooking oil left in the wok, add minced garlic, shimeiji mushrooms and the white parts of spring onion.
  4. Saute till mushrooms are softened, add in the salmon cubes and pan fried slightly. Add the water and seasonings and allow it to simmer for approx. 10 mins.
  5. Add the thickening mixture, tofu and green parts of the spring onion.
  6. Mix briefly and remove from heat. Garnish as desired and serve hot immediately with rice or congee.
Recipe by Eat What Tonight at